New England Feast

Lobster Mac & Cheese:

Ingredients: LOBSTER CHEESE SAUCE (Lobster bisque (water, heavy cream, lobster, butter (cream), enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), cream sherry (contains sulfites), white wine, onion, chicken, tomato paste (tomatoes, citric acid), modified food starch, carrots, celery, fennel seed, lobster broth (dehydrated extracts of clam, shrimp, and lobster, maltodextrin, salt), olive oil, salt, lobster soup base (sautéed lobster and natural lobster stock, salt, monosodium glutamate, corn starch, butter [cream, lactic acid], corn oil, tomato paste, lobster tomalley, 2% or less of water, onion powder, paprika, sugar, soybean oil, dried garlic, spices, natural flavors), garlic, fish base (cooked fish [cod and/or pollock], salt, maltodextrin [from corn], yeast extract, butter [cream, natural flavor], dried whey [derived from milk], corn starch, corn oil, rice flavor, natural flavors, onion powder, disodium inosinate, disodium guanylate), black pepper, paprika, thyme, peppercorns, bay leaf.

Cheese sauce (extra sharp cheddar cheese (fresh pasteurized milk, cheese cultures, salt, enzymes), cream cheese (pasteurized milk and cream, salt, carob bean gum, cheese culture), kosher salt, unsalted butter (cream (milk), natural flavoring), shallots, white pepper, pastry flour, chefs cream (water, butter (cream, lactic acid), lactose, 2% or less of sodium caseinate, xanthan gum, whey protein concentrate, salt, guar gum, potassium sorbate (preservative), citric acid), Mascarpone (pasteurized cream, skim milk, glucono-delta-lactone), Extra sharp cheddar cheese (fresh pasteurized milk, cheese cultures, salt, enzymes) CAVATAPPI PASTA (water, enriched durum semolina (durum semolina wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), LOBSTER MEAT (maine lobster, salt), crumb topping (panko bread crumb (Bleached Wheat Flour, Dextrose, Yeast, Salt), garlic butter (unsalted butter (cream (milk), natural flavoring), kosher salt, garlic puree (olive oil, garlic, water), lemon juice , parsley, lemon zest.

Contains: Crustacean shellfish (lobster), fish (Haddock, Pollock, Cod), milk, wheat, shrimp, soy.

Lobster Tail

Ingredients: Lobster

Contains: Crustacean shellfish (lobster)

New England Clam Chowder

Ingredients: Clams, light cream (nonfat milk, cream), water, onion, potato, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), butter (cream, salt), clam broth powder (dehydrated clam broth, maltodextrin), lard, modified food starch, salt, chopped garlic (garlic, water, phosphoric acid), Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), black pepper, hot sauce (distilled vinegar, red pepper, salt).

Contains: Fish (anchovy), milk, wheat

Lobster Mac & Cheese cooking instructions:

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Cover tray with tin foil, Place bakeable tray directly on oven rack or on a baking sheet.
3. Bake for 12 minutes, remove tin foil and stir.
4. Place uncovered tray back in the oven for 10 minutes or until internal temperature reaches 145°F for 15 seconds.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

1. split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

New England Clam Chowder cooking instructions:

BOIL-IN-BAG OPTION:

Place bag into a saucepan filled with
rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY
remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

1. Thaw product in the refrigerator for 24-36 hours.
2. Cut open a corner of the bag and pour product into a microwave-safe dish.
3. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between.
4. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION:

1. Thaw product in the refrigerator for 24-36hours. Cut open a corner of the bag and pour product into a saucepan.
2. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best
   quality, heat only what you plan to eat on that occasion (avoid reheating multiple times).
3. Rapidly cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.